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Lentil Tagine  

Veg  HT  MC  Moroccan  75mins


A delicious vegetarian version of this traditional north African main course dish which is also suitable for vegans.  The lentils provide a good source of protein whilst the sweet potatoes provide bulk making it a more substantial dish.


Serves 6-8   Hot  Vegetarian  Vegetables  Pulses  Vegan  Tajine Main Course    Gluten  Wheat  Dairy Free  Eggless  Morocco  North African  Africa



450g/1lb Lentils

1.1L/40fl.oz. Fresh Vegetable Stock

4 Garlic Cloves, crushed

675g/1-1/2lb Sweet Potatoes, peeled and cut into cubes  

550g/1-1/4lb Tomatoes, chopped 

325g/12oz Capsicum (Sweet Peppers) deseeded and chopped 

325g/12oz  Onions, chopped

1 tbsp freshly grated Ginger

1 teasp Cayenne Pepper 

1 level teasp Ground Cumin 


Freshly chopped Coriander to garnish




1. Place the lentils, stock and garlic in a large saucepan, bring to boil stirring,  reduce the heat cover and simmer for 20 minutes.


2. Add the sweet potatoes, tomato, peppers, onions, ginger, cumin, cayenne pepper and salt. Bring back to simmering point and continue to cook, uncovered, for a further  30 minutes or until the sweet potato is soft.


3. To serve - garnish with chopped coriander and serve with rice or couscous.




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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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